RECIPE-Oatmeal Soup

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Oatmeal became an important food in wartime. It was used as a thickener in soups, used to make mock meats (oatmeal “sausages”) and of course as a breakfast food. The Kitchen Front from the Ministry of Food said:


Most of us, because of rationing, are eating less butter, and consequently we should make the best use of foods rich in vitamins A and D and foods containing natural fats. Oatmeal, of all cereals, contains the most fat and is the best energising food. Here is an oatmeal recipe : 

  • 1 quart Water or Pot Liquor (liquid from boiled greens)
  • 1 chopped Apple or 2 tablespoons Fruit Pulp if available
  • 2 tablespoons oatmeal
  • 1 large Potato, chopped
  • 1 tsp Curry Powder
  • 1 large Carrot, chopped
  • ½ pint Milk
  • ½ Swede (rutabaga)  or 1 Turnip, chopped
  • Salt & Pepper
  • 2 tablespoons Parsley

Sprinkle the oatmeal into the boiling water or pot liquor and allow to boil for 5 minutes, stirring all the time. Add the salt, prepared fruit and vegetables (sliced or cut into small pieces) and the currypowder mixed with 2 tablespoons water. Allow to cook steadily for ¾ to 1 hour. When cooked, add the milk and pepper and reheat. Add the finely chopped parsley, stir well and serve very hot.

NOTE: — Add a bone or bacon rinds if available to improve flavour.

Category: Recipes, Uncategorized

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